Mediterranean Fried Rice

Preheat the oven to 425°F. Rinse and sort the lentils, and add to a small saucepan with 1½ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 22 to 25 minutes. Drain any remaining water. (4-serving meal: use 3 cups water) TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

Add cauliflower florets, 1 tbsp vegetable oil, and a pinch of salt to a baking sheet, and toss. Roast until tender and lightly browned, 17 to 20 minutes. Remove from the oven, add sumac, and toss. (4-serving meal: use 2 tbsp vegetable oil)

Add garlic, just 2 tsp lemon juice, mayo, just half of the za’atar seasoning, and a pinch of salt to a small bowl, and mix the aioli. (4-serving meal: use 4 tsp lemon juice)

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add carrot and scallion white and cook until tender, 5 to 7 minutes. Add precooked brown rice and cook until crispy in places, 3 to 4 minutes. Add lentils and just 1 tsp za’atar seasoning. Cook the Mediterranean fried rice until warmed through, another 2 to 3 minutes. (4-serving meal: use 2 tbsp olive oil, just 2 tsp za’atar seasoning) TIP: To achieve crispy rice, don’t stir it too much.

Divide the Mediterranean fried rice between large bowls and top with sumac cauliflower and olives. Add scallion green and drizzle with aioli. Sprinkle with remaining za’atar seasoning and serve with lemon wedges. Enjoy!